Imperial Stout Critique/Partigyle Calculation Help

[CPORT546]

Looking for two things in this post.

#1) Standard recipe critique.

#2)I would like to know if I run the following recipe and then run another 8 gallons for a second 5 gallon batch through the grains what kind of OG am I looking at? I figure if I'm going to invest all this money in grain I might as well get the most out of it. I'm having trouble wrapping my mind around the calculations.



Recipe Specifications
--------------------------
Boil Size: 8.00 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.097 SG
Estimated Color: 66.8 SRM
Estimated IBU: 103.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 71.4 %
2 lbs White Wheat Malt (2.4 SRM) Grain 2 9.5 %
1 lbs 8.0 oz Black Barley (Stout) (500.0 SRM) Grain 3 7.1 %
1 lbs 8.0 oz Chocolate Malt (450.0 SRM) Grain 4 7.1 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 4.8 %

1.25 oz Warrior [15.00 %] - Boil 60.0 min Hop 6 45.1 IBUs
2.00 oz Northern Brewer [8.50 %] - Boil 30.0 min Hop 7 31.5 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 8 11.9 IBUs
1.00 oz Northern Brewer [8.50 %] - Boil 15.0 min Hop 9 10.2 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop 10 4.8 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 21 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 26.25 qt of water at 168.2 F 154.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.96gal) of 168.0 F water

 

[kingwood-kid]

To answer your second question, http://morebeer.com/brewingtechniques/library/backissues/issue2.2/moshertable.html

In theory, the second beer should be about 1/2 the gravity of the first one, but I think that's assuming that the first one was first runnings only, no sparge. So in your case, probably a lot less than 1.048. You might be in the range for a mild. Otherwise, you could add a few more lbs of base malt after you drain the first beer, or supplement with extract.

As far as the recipe goes, I'd probably cut some of the crystal, but that doesn't mean you have to. The other change I'd make would be to use a lot of low-alpha hops for bittering and not have any hops at any other point in the recipe, as most of their flavor/aroma contributions would be obscured by all the dark malt and would fade during prolonged aging.

 

[mtyquinn]

We just did a partigyle with my club. Imperial Russian with the first runnings and a brown ale with the second. Came out really good. I might suggest, if your going to cut the crystal down on the recipe, save it to top off the second runnings. We did this at our brew and I think it helped give our second runnings beer a little backbone. As far as calculations, partigyle has a bit of on the fly magic to it when homebrewing. Having a refractometer helps for taking readings and making adjustments as you see fit. At least that's been my experience.

 

[prohl84]

I might mash @ 150 or 152 on big beers- though to be fair I prefer beers that finish < 1018.

In my partigyle experience I get a little more than 58% of the extract in the first half of runnings- which is what the morebeer charts go by. +1 to taking gravity readings pre-boil on each portion- blend them slightly if necessary. Last brewday I planned on a 1070 maibock that ended up 1080 because I didn't check and blend- oops. My small beer is considerably smaller as well.

Re: crystal malt- 120 is good; I like special B even better.

 

[CPORT546]

Ok so I have had some time do some more research and cyphering on this subject. I found this article below which provided some helpful info and links to some tables that prevent me from having to do real math. I am using Beersmith to help me do my figures on this. I'm using the scaling tool to scale down from and 11 gallon batch and then the OG adjustment tool to get the proportional grain bills. I can't wait for when they update to support this type of brewing.

http://morebeer.com/brewingtechniques/library/backissues/issue2.2/mosher.html

I'm doing my figuring from the spitting a batch 50/50 of 1.075 OG wort will give me first runnings of 1.100 and second runnings of 1.050. So to achieve two equal 5.5 batches I'll need the following grain bill to create a 11 gallon batch of 1.075 OG wort. I'm assuming that I'm going to lose some efficiency I will probably have some Pale DME around incase I come in too low on Beer #2 just to get it to specs. I doubt that any loss would take Beer #1 out of spec.

Recipe Specifications
--------------------------
Boil Size: 13.72 gal
Post Boil Volume: 12.22 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.075 SG
Estimated Color: 52.2 SRM
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 76.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
23 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 74.2 %
3 lbs White Wheat Malt (2.4 SRM) Grain 2 9.7 %
2 lbs Black Barley (Stout) (500.0 SRM) Grain 3 6.5 %
2 lbs Chocolate Malt (450.0 SRM) Grain 4 6.5 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 3.2 %


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 31 lbs

So using more math I would have effectively to following two beers:

Beer #1 Imperial Stout

Recipe Specifications
--------------------------
Boil Size: 8.00 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.100 SG
Estimated Color: 63.8 SRM
Estimated IBU: 95.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15 lbs 3.6 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 73.3 %
1 lbs 15.8 oz White Wheat Malt (2.4 SRM) Grain 2 9.6 %
1 lbs 6.8 oz Black Barley (Stout) (500.0 SRM) Grain 3 6.9 %
1 lbs 6.8 oz Chocolate Malt (450.0 SRM) Grain 4 6.9 %
11.4 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 3.4 %
3.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 6 35.3 IBUs
3.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 7 60.0 IBUs

Total Grain Weight: 20 lbs 12.4 oz


Beer #2 Joint Task Force Stout (UK Grain Bill/US Hops) I'm currently watching 24 on Netflix as I do this.

Recipe Specifications
--------------------------
Boil Size: 8.00 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.050 SG
Estimated Color: 39.6 SRM
Estimated IBU: 56.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 9.8 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 73.3 %
15.9 oz White Wheat Malt (2.4 SRM) Grain 2 9.6 %
11.4 oz Black Barley (Stout) (500.0 SRM) Grain 3 6.9 %
11.4 oz Chocolate Malt (450.0 SRM) Grain 4 6.9 %
5.7 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 3.4 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 6 43.5 IBUs
2.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 7 13.3 IBUs

Total Grain Weight: 10 lbs 6.2 oz


Anyone have any issues with this info or any suggestions on the individual recipes?